Lemon Poppy Seed Bundt Cake (Printer-Friendly)

A moist bundt featuring lemon zest, poppy seeds, and a zesty lemon glaze for vibrant flavor and texture.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 tablespoons poppy seeds
06 - 1 cup unsalted butter, softened
07 - 2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (from 2 lemons)
10 - 1/3 cup fresh lemon juice
11 - 1 cup buttermilk, room temperature
12 - 2 teaspoons pure vanilla extract

→ Lemon Glaze

13 - 1 1/2 cups sifted powdered sugar
14 - 2 to 3 tablespoons fresh lemon juice
15 - 1 teaspoon lemon zest

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour a 10- to 12-cup bundt pan thoroughly.
02 - In a medium bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds; set aside.
03 - Using an electric mixer on medium speed, beat butter and sugar until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
05 - In a small bowl, stir together buttermilk and lemon juice.
06 - With mixer on low, add flour mixture and buttermilk mixture alternately in three parts, starting and ending with flour mixture; mix until just combined without overmixing.
07 - Pour batter evenly into prepared pan, smoothing the top.
08 - Bake for 40 to 45 minutes, until a toothpick inserted in the center emerges clean.
09 - Allow cake to cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
10 - Whisk powdered sugar, lemon juice, and lemon zest until smooth and pourable; adjust lemon juice to reach desired consistency.
11 - Drizzle glaze evenly over the cooled cake and let it set before slicing and serving.

# Expert Advice:

01 -
  • It's moist and tender without being heavy, thanks to the buttermilk and careful mixing.
  • The bright lemon flavor keeps it from feeling one-dimensional, and the poppy seeds add a welcome textural surprise.
  • It comes together in under two hours and makes your kitchen smell incredible the whole time.
  • The glaze is foolproof and looks absolutely stunning when it sets.
02 -
  • Room temperature eggs and buttermilk aren't just suggestions—cold dairy will curdle and break the emulsion, making your batter grainy.
  • Don't overmix once you add the dry ingredients; a few barely combined streaks of flour are far better than a tough, dense cake.
  • If you're grating lemon zest, use only the yellow exterior; the white pith underneath tastes bitter and will ruin the flavor balance.
03 -
  • Use a microplane zester for lemon zest—it's finer than a box grater and won't include bitter white pith.
  • If your bundt pan is old or vintage, test it with a practice cake; some older versions have tight crevices that trap even well-buttered cakes.

Go Back